PERFECT PANCAKES

SERVES 8 5-INCH PANCAKES

1 cup (128 g/4.5 oz.) unbleached all-purpose flour

2 tsp. (10 g/0.35 oz.) baking powder

1/2 tsp. (1.5 g/0.05 oz.) kosher salt

2 tbsp. (25 g/0.88 oz.) evaporated cane juice sugar

1 1/2 tsp. (6 g/0.21 oz.) egg replacer mixed with 2 tbsp. (30 g/1 oz.) warm water

1 cup (242 g/8.5 oz.) soy milk

2 tbsp. (28 g/1 oz.) sunflower oil

NUTRITIONAL VALUES

Calories: 116kcal
Fat: 4.4g
Carbs: 15.9g
Protein: 3.3g
Sugar: 2.5g
Sodium:169 mg

METHOD

Set aside the flour, baking powder, salt, and sugar in a large mixing bowl.

Whisk together the egg replacer mixture, soy milk, and oil in a medium mixing bowl, then gently fold it into the dry ingredients until just combined (the batter should be somewhat lumpy).

Preheat a griddle or large skillet over medium heat and coat with non-stick cooking spray. Pour about 13 cup batter onto the hot griddle for each pancake and cook until the top of each pancake is speckled with bubbles, then flip and cook for 30 to 60 seconds, or until lightly browned on the other side. Serve immediately or keep warm in a preheated oven at 150°C/300°F.